Easy Sauteed Chicken Livers and Garlic Recipe

Liver lovers, rejoice! I love liver and have previously shared my liver pate recipe that I make with chicken livers. I also really love garlic, in case you haven’t noticed, but you can replace the garlic here with sliced shallots or onions or omit it altogether if you prefer.

Chicken liver has a number of benefits, including being a great source of protein, vitamins A and B (especially B12), and iron. It’s always a good idea to use livers from grass-fed, free-range chickens whenever possible.

This is an easy, simple recipe for sauteeing chicken livers; nothing fancy or overly-done. It’s not going to turn a liver-hater into a liver-lover but it’s a quick, simple way to enjoy chicken livers in all their glory.

Easy Sauteed Chicken Livers and Garlic Recipe

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 6-8 cloves garlic, chopped – don’t mince the garlic, you want it chunky
• 1 lb. chicken livers, white membrane removed. Place trimmed livers on a large plate lined with a few paper towels to blot them dry.
• Fresh chopped parsley and/or sliced scallions for serving (optional)

Directions

• In a large, heavy skillet, heat olive oil and butter over medium-high heat until the butter is melted. Swirl the mixture around in the pan so that it’s spread around evenly.
• Add chopped garlic and stir continuously for about 30 seconds.
• Add your drained livers to the pan in a single layer, a few at a time, until all of the livers are added. Do NOT stir. Blotting the livers beforehand helps but some of the livers may pop and spatter so be careful.
• Let the livers pan roast for about 4 minutes and then, using a large spoon or tongs, flip the livers over.
• Cook for an additional 3 minutes and then stir them well.
• Saute for another 2 minutes or so, remove from heat, sprinkle with parsley and scallions and serve.

Sauteeing chicken livers like this is super easy and making them like this is always a treat for me. The parsley and scallions add freshness and a bit of bite for texture. If you’ve never cooked chicken livers before, this is an easy and almost foolproof way to make them.

I like serving these with slices of Italian bread but they’re also good with crackers. If you want to make a bit of sauce to pour over them, simply deglaze the pan you fried them in with some white or red wine. Cook it for a few minutes, scraping up all the crispy bits and reduce the liquid a bit, and then pour over the livers before serving.

Easy, simple, sauteed chicken livers. Enjoy!